Classic Peanut Butter Cookies

Homework takes a lot of energy, especially when it includes teenage boys, long hours and cameras.  Preparing for an upcoming Broadcasting Competition, Liv and her group spent the afternoon at our house practicing with a short story on ISIS, and I'm amazed at how these kids can throw 90 seconds together on a surprise subject and end up with a professionally done story suitable for tv.

While I love listening to them, it's hard not to interject my opinions on everything from the subject matter to camera angles.  I've been requested to "hold my ideas", however cookies are always welcome.  And today Classic Peanut Butter Cookies fit the bill.

Adapted from a Martha Stewart Living recipe, I reduced the butter and added oat flour for a cookie that I can serve and watch them demolish while feeling good they are getting a decent snack with a bit of nutrition.

Proclaimed "One of the best cookies I've ever had!",  I loved that the boys suggested they film all their projects here, and I've promised cookies every time.

Classic Peanut Butter Cookies
Perfectly crunchy on the outside and soft in the middle, I found these cookies also wonderful when overcooked and crunchy all the way through (I may have forgotten to turn the oven timer on... however I really liked the browned cookies.  My family enjoyed them more of a light golden though.) 
Adapted from Martha Stewart Living
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1 1/2 cups creamy peanut butter
1 cup light brown sugar
1/4 cup butter, softened (I used Earth Balance butter alternative)
1 egg
1 cup all-purpose flour
1/3 cup oat flour
1 tsp baking powder
Granulated sugar

Preheat oven to 350ºF.

In a large bowl beat together the peanut butter, sugar and butter until smooth.  Add the egg, and mix again until combined.

In a small bowl whisk together the flours and baking powder, then add the flour mixture to the wet ingredients.  Mix again, until combined.  Note, if dough is very stiff, add a Tbs or two of almond milk (or milk of your choice).

Pinch dough into generous 1 Tablespoon amounts and place onto a prepared baking sheet (either sprayed with cooking spray or lined with parchment or silicone mat).

Pour about 1/4 cup of sugar into a shallow dish.  Dip a fork into the sugar, then press into the cookies, then again forming a criss cross pattern.  Flatten to about a 1/2-inch thickness.

Place into the oven and bake about 15 minutes.  Check a minute or two before as cookies will cook faster if they are flatter.  On the other hand, they  make take a few more minutes if they are thicker.  Bake until cookies are lightly golden.

Remove from oven and cool on a wire rack.